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杉錦Suginishiki
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くまくま
Lastly, a heated Suginishiki Yamahai Sake Honjozo from Shizuoka: ❤️
Japanese>English
やす☆
Warmed. It has a mild mouthfeel with sweetness for a Suginishiki, and the acidity is gentle, but the sharpness is typical of Suginishiki.
Japanese>English
くまくま
The second rotation of the set of three tasting sake was restarted with Suginishiki Yamahai Junmai sake from Shizuoka: ❤️
Japanese>English
おかえり寅さん
白麹を使用
Suginishiki生酛純米初しぼり
tomy
My impression is that it is a beautiful sake. It has a thin sweetness and acidity. There are six sake breweries in the Shida area of Shizuoka Prefecture, and all of them have a beautiful sake quality. Kikuizui, Hatsukame, Isojiman, and so on. It can be heated by heating it up in a microwave oven without losing its flavor.
1320 including tax
Japanese>English
Suginishiki特別純米 生酛仕込 2023BY
Kab
The first bottle opened in the new year is my favorite Sugi-Nishiki.
From room temperature. Slightly nutty aroma, nuttiness and minerality are a bit thin on the palate. The overall impression is also watery. The unique caramel-like sweetness does not appear, and the sourness slowly fades away.
It is left at room temperature for about two weeks to warm up. The flavor has opened up considerably. The acidity is quite noticeable. There is still a nutty minerality, and a hint of sweetness (not necessarily fruity) hidden by the acidity, but it is dry. The sweetness is hidden by the acidity (fruitiness), but it is also dry.
It is also good at 50°C. Perhaps due to the fact that it was once fired, there are some changes after opening the bottle, and it is even better when it is warmed. It is still young, but the character of Sugi-Nishiki can be seen.
Japanese>English
ゆとまま
Sake made by Mr. Matsushita at a Japanese restaurant in Shizuoka City. The sake was served with rice made by the same person.
Japanese>English
ゆとまま
6 at a Japanese restaurant in Shizuoka City.
They said it is a rich and umami sake and goes well with the sauce pulled from the bottom.
The fish was so succulent it was almost too good to swallow. The fish was so thick, it was almost too good to swallow.
Two glasses of wine were served on the way.
Japanese>English
ゆとまま
At a Japanese restaurant (4) It has an aroma and strong umami for a pure rice. They said it goes well with the aroma and umami of the bowl. By the way, this sake is for Junmai.
*Cooking memo ➡︎ Datsu, a fish that has only recently begun to be used. It is said that the fish is brought to the fishing port alive, so the meat is firm and tasty.
The bowl is made of Wajima-nuri lacquerware with a crane pattern. It is a very nice gesture to wish you a good year in the coming year.
Japanese>English
くまくま
Lastly, a special junmai sake from Suginishiki from my hometown Shizuoka: ❤️
Japanese>English
Suginishikiエドノハルザケ 山廃 純米 にごり酒
よいどれ♪
🥂
It was a sweet and sour nigori sake that was easy to drink 😋.
Japanese>English
ぐがげご
After the Harushika, I thought it would have a gentle taste, but when I tasted it calmly, it was different. It is a dry, full-bodied sake with a slight acidity and a peculiar taste. It is a little different from the image of Shizuoka.
Japanese>English
ジェイ&ノビィ
Hi Gugagego 😃
I couldn't help but notice the pile of sea urchins😍
I think the sake with its peculiar taste is going to be a blast 💥 when combined with food 😚 and the label is also sea urchin colored 😆.
Japanese>English
ぐがげご
Jay & Nobby.
It's true that the peculiar sake has an assertive snack.
This restaurant is my favorite because it is particular about both sake and snacks. The menu item in the photo is namaida sea urchin. I also recommend the koppe gani because of its great drawing power.
Japanese>English
いえもん
Old wine aged and delicious!
Japanese>English
根無し草
Sake Album Release #24
Japanese>English
みやきよ
Slightly sour.
Slightly on the nose
Not sweet
Not very distinctive in taste
Japanese>English
なべ
It has a habitual taste typical of Sugi-Nishiki, but also has the acidity of white malted rice brewing. When warmed, it has a matured aroma and mild acidity.
Japanese>English
越の酒好き
The third sake of the day is the first one from Shizuoka, but it is quite a strong one made with white malted rice!
The taste is light, sweet, and dry.
The texture is light on the tongue. The color is yellow like Oronamin C.
The color is yellow like Oronamin C. It smells a little like oak, but the sour aroma unique to white malted rice prevails.
It has a slight sweetness, but the sourness peculiar to white malted rice comes strongly.
The aftertaste is sharp with sourness.
Polishing ratio: 70%, Sake meter: -4, Acidity: 3.1
Alcohol 14-15
Made with white malted rice, no additive yeast, pure rice sake from the mountains
In terms of the specifications, it is a dark, mellow, slightly sweet sake, but because it is made with white malted rice, which is not often used for sake, and because it is a pure rice sake made with Yamahai, it has a very complex acidity that is very surprising.
That said, the acidity is not too strong to make it difficult to drink, so drinking it while eating oily food may open up a new world for you.
Japanese>English